Instructions: Heat oven to 350 degrees. Spread walnuts on small cookie sheet. Bake at 350 degrees for 5 to 7 minutes or until golden brown, stirring occasionally. Cool 5 minutes or until completely cooled. Increase oven temperature to 425 degrees.

In food processor bowl with metal blade, combine cheeses and butter. Process with on/off pulses until mixture is crumbly. Lightly spoon flour into measuring cup; level off. Add flour, cooled toasted walnuts and all remaining ingredients; process until dough forms.

Divide dough into 4 equal parts. On lightly floured surface, pat or press each part into disk. Roll each to form 5-inch round. Cut each round into 6 wedges. Place on ungreased cookie sheet.

Bake at 425 degrees for 6 to 8 minutes or until light golden brown around edges. Remove from cookie sheet; place on wire rack to cool.

Yield: 24 appetizers

Serving Ideas : Serve these herb shortbreads with our Elegant Cheese and NOTES : Recipe Fact: Traditionally, shortbreads are sweet buttery cookies; these tiny shortbreads are savory. To make sure guests dont mistake these for dessert, garnish the serving plate or basket with sprigs of sage, rosemary or parsley.

Make-Ahead Tip: These shortbreads are good served warm or cool. Bake them ahead, cool completely and store them in an airtight container at room temperature for up to two days.

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